How To Give American Fare An Island Flair
Below is a MRR and PLR article in category Food Beverage -> subcategory Recipes.
How to Infuse American Fare with Island Flair
Introduction
American cuisine is getting a splash of tropical charm thanks to the growing popularity of Caribbean ingredients. These vibrant components add a unique flair to traditional dishes, offering new and exciting flavors.
Bringing Caribbean Flavors to American Tables
Rick Crossland, the executive chef at Bahama Breeze and lead judge for the Caribbean Culinary Federation, highlights the allure of island cuisine. "Island dishes boast bold yet familiar flavors to Americans, including spices like cinnamon, nutmeg, and ginger, herbs like cilantro and basil, and fruits such as coconut and mango."
Bahama Breeze, part of Darden Restaurants which also owns Red Lobster, Olive Garden, Smokey Bones, and Seasons 52, is at the forefront of this trend. The 32 locations showcase fresh seafood, distinctive chicken dishes, and flame-grilled steaks using ingredients native to the Caribbean. "We strive to bring the freshness and diversity of Caribbean cuisine to American dining," says Crossland. The region’s varied cultural influences have transformed familiar ingredients into what we now recognize as Caribbean cuisine.
New Menu Highlights
Some recent additions at Bahama Breeze include:
- Breeze Wood-Grilled Chicken Breast
- Grilled Chicken Tostada
- Spinach Dip and Island Chips
- Lobster and Shrimp Pasta
They also offer a fresh fish selection, with options like tilapia, salmon, and mahi-mahi, accompanied by various preparations including Almond-Crusted with lemon butter sauce, Havana with Latin caper-garlic tomato sauce, and Simply Grilled with lemon-garlic-herb butter.
Recipe: Breeze Wood-Grilled Chicken Breast with Orange Glaze and Citrus Butter Sauce
Add some island flair to your meals with this delightful recipe.
Ingredients (Serves 2)
- 2 boneless, skinless chicken breasts (8 oz each)
- 2 tablespoons olive oil
- Salt and pepper to taste
- ½ cup wood chips, soaked in water for 15 minutes
- ½ cup orange glaze (recipe below)
- ½ cup citrus butter sauce (recipe below)
Instructions
1. Lightly coat chicken with olive oil, salt, and pepper.
2. Preheat a grill to medium heat, adding wood chips before placing chicken on the grill.
3. Grill for 6 to 7 minutes per side, flipping twice. The chicken is done when it reaches 165 to 170°F or juices run clear.
4. Baste generously with the orange glaze, cook for an additional minute to caramelize.
5. Serve immediately with warm citrus butter sauce.
Orange Glaze
- ?" cup orange marmalade
- 3 tablespoons fresh-squeezed orange juice
- 1 tablespoon fresh-squeezed lemon juice
- ¼ teaspoon salt
Blend all ingredients until smooth and refrigerate until needed.
Citrus Butter Sauce
- 2 teaspoons olive oil
- 1 tablespoon minced shallots
- ½ cup white wine
- ½ cup fresh-squeezed orange juice
- 6 tablespoons cold butter cubes
- 1 tablespoon sugar
- Salt and white pepper to taste
1. Heat oil in a saucepan, sauté shallots for one minute.
2. Add orange juice and wine, reduce by ¾.
3. Reduce heat to low, whisk in butter cubes one at a time without boiling.
4. Add sugar, salt, and pepper. Strain through a fine mesh sieve.
5. Serve hot.
Enjoy this flavorful creation as Americans continue to embrace dishes infused with the spirit of the islands.
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